Mixed Berry Gelees

2 large granny smith apples
*increase to 4 for the green apple version
3 cups frozen mixed berries
*omit for the green apple version
1/2 cup water
2 cups granulated sugar
85g liquid pectin
more granulated sugar to coat

Line bottom and sides of an 8" square pan with baking paper and set aside. Coarsely chop apples, leaving skins and cores but removing seeds. In saucepan cook the apples, water and berries over medium heat until apples are very soft, about 20 minutes. In processor puree the mixture until smooth. Press through fine sieve to get 2 cups* see notes above on this.

In clean saucepan bring the purée with sugar to a boil over medium heat. Boil, stirring often until candy thermometer reaches "gel point stage"' of 218F or when spoonful cooled on cold plate wrinkles and does not run together when separated, about 20 - 30 minutes. Note, I do not have a candy thermometer and you really do not need one. You'll tell when it's done as it gets thick to the point where a space is left when you stir with a wooden spoon, only slowly coming back together.

Remove from heat and immediately whisk in the pectin. Pour into prepared pan and let stand at room temperature without disturbing for 18 to 24 hours. Turn out onto a cutting board leaving the baking paper underneath. Slice into cubes, remove from paper and toss in the sugar. Let dry for 3 days. You can eat them right away, I think they say this as they do dry up making them easier to pack up for gifts. Store layered between baking paper for up to 2 weeks.